• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each side for medium-rare, or until cooked to your liking (cook in batches if your pan is getting crowded).
• Transfer to a plate to rest.

• Meanwhile, roughly chop tomato and cucumber. Thinly slice brown onion. Finely chop garlic.
• Zest lemon to get a pinch then slice into wedges.
• Drain and rinse black beans.

• While the beef is resting, wipe out frying pan and return to medium high heat with a drizzle of olive oil.
• Cook onion and black beans, until tender, 4-5 minutes. Add garlic and Mexican Fiesta spice blend and cook, until fragrant, 1 minute.
• Remove pan from heat, add a splash of water and gently crush the beans with a potato masher or fork.

TIP: Add a splash of water if the beans look dry.

• In a large bowl, combine lemon zest, tomato, cucumber and mixed salad leaves with a generous squeeze of lemon juice and a drizzle of olive oil. Toss to coat and season to taste.
• Slice beef.
• Divide Mexican black beans, zingy tomato salad and seared beef rump between plates. Serve with any remaining lemon wedges. Enjoy!